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–+ servings
a group of cupcakes with white frosting on top.

Stabilized Whipped Cream Frosting Recipe

Course: Dessert, How To
Cuisine: American
Prep Time: 5 minutes
Freeze Time: 10 minutes
Total Time: 15 minutes
Servings: 16
Calories: 115kcal
Author: Becky Hardin
Light, fluffy, and sturdy, this stabilized whipped cream frosting uses instant pudding to prevent weeping. Perfect for cakes, cupcakes, pies, or layered desserts. Ready in just 15 minutes with 4 simple ingredients.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer

Ingredients

  • 2 cups heavy whipping cream (35% fat)*
  • ⅓ cup powdered sugar
  • 1 tablespoon dry vanilla instant pudding mix **
  • 1 teaspoon pure vanilla extract

Instructions

  • Place a large mixing bowl and beaters in the freezer for 10 minutes.
    a bowl of flour and a bowl of powder.
  • Place all ingredients into the chilled bowl and beat on high speed until soft peaks form, about 3 to 4 minutes.
    2 cups heavy whipping cream, ⅓ cup powdered sugar, 1 tablespoon dry vanilla instant pudding mix, 1 teaspoon pure vanilla extract
    a bowl of frosting and cupcakes.

Notes

Yield: This recipe makes about 4 cups of frosting, which is enough to frost 24 cupcakes. A serving is ¼ cup.
*Make sure to use heavy whipping cream or whipping cream, not half-and-half!
**You can use other flavors of pudding mix, like chocolate, lemon, or pistachio for flavored whipped cream.
Tips:
  • For every 1 cup of heavy cream, you can expect to get 2 cups of whipped cream!
  • While you can use a stand mixer, I recommend using a hand mixer for this recipe for the most control.
  • Be sure to adequately chill the bowl and beaters, and use heavy cream straight from the refrigerator. Do not bring the heavy cream to room temperature!
  • If you find it is not whipping after several minutes, place the bowl in the refrigerator to chill for about 10 minutes, then try again.
  • Adding more pudding mix will not stabilize the whipped cream more, and it will not taste good!
  • Overwhipping the cream will lead to separation of the cream into buttermilk and butter. 
  • I do not recommend leaving this frosting out at room temperature or in the heat for more than 2 hours.
  • Do not cover the whipped cream frosting with fondant; it will not work.
  • I do not recommend freezing this frosting on its own, as it can become difficult to spread/pipe once frozen. However, it can be frozen after it has been piped/spread onto a dessert, and it will keep well for up to 3 months.
Storage: Store whipped cream frosting with pudding in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 0.25cup | Calories: 115kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 14mg | Potassium: 29mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg